Description
The coconut milk gave the pudding a layer of subtle sweetness, and also inspired the fresh mango garnish, which really elevated these bowls of comforting goodness.
Ingredients
- 2 tablespoons milk
- 1 egg yolk
- 2 ¾ cups milk
- 1 cup coconut milk
- 1 tablespoon butter
- ⅓ cup Arborio rice
- ¼ cup white sugar
- salt to taste
- ⅛ teaspoon vanilla extract
- ¼ cup finely diced mango
- 1 pinch Chinese five-spice powder
Instructions
- Beat 2 tablespoons milk with egg yolk in a small bowl. Set aside.
- Combine 2 3/4 cups milk and coconut milk in a saucepan over medium heat. When mixture just begins to steam
- reduce heat to low.
- Melt butter in a saucepan over medium heat. Stir in rice and cook for 1 minute. Pour in 1/2 cup coconut milk mixture; stir constantly until liquid is completely absorbed and rice is creamy. Repeat this process until the milk mixture is completely incorporated and the rice has a tender
- yet slightly firm consistency
- 20 to 30 minutes.
- Stir sugar and salt into the rice mixture. Remove from heat. Slowly whisk in egg yolk mixture until completely incorporated and the mixture is custard color
- about 1 minute. Whisk in vanilla.
- Cool pudding to room temperature
- cover with plastic wrap
- and refrigerate until well-chilled
- at least 3 hours. Garnish with mango and Chinese five-spice powder.
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 3 hrs 35 mins
Servings: 4